Preheat your kitchen broiler to its highest point. In a large mixing bowl, combine the ground lamb, onions, salt, a few grindings of pepper and the mint. Beat with a large wooden spoon until the mixture is smooth, then divide it into 8 equal parts. Dip your hands into cold water and shape the portions into sausages, about 5 cm thick. Thread the sausages lengthwise onto the 4 skewers, leaving about 2 cm between each sausage. Suspend the skewers side by side across the length of a roasting pan deep enough to allow a 2 cm space below the meat. Broil 10 cm from the source of the heat, turning the skewers from time to time, until the meat is golden brown and done to your taste. For pink lamb, broil about 10 minutes; well-done lamb will take 5 minutes longer. With the side of a knife or fork carefully slide the sausages off the skewers onto heated plates and serve with the scallions.
- 2 1/2 lb lean ground lamb
- 1/4 cup onions finely chopped
- 2 teaspoons of salt
- Freshly ground black pepper
- 3 tbsp dry mint
- 8 scallions, trimmed, thoroughly washed and dried